BBQ Chicken with Cranberry Teriyaki Glaze with Garlic Bok Choy

• 4 chicken thighs
• 2 bunches baby bok choy,washed and quartered
• 1 tablespoon garlic, minced
• 1 tablespoon soy
• 1/4 teaspoon caster sugar
• Few drops Sesame oil

Cranberry Teriyaki Glaze

• 1 Spanish onion, finely diced
• 1 tablespoon Ginger, minced
• 1 cup dried cranberries
• 1/3 cup + 4 tsp vegetable oil
• 1/2 cup sugar (a little less than 1/2 cup)
• 2 cups cranberry juice
• 1 orange; zest and juice
• 1 cup soy sauce
• salt and pepper to taste

1. Sauté the onions, ginger and cranberries in a pot with 2 Tbsp of the oil till soft.
2. Add the sugar, cranberry juice, orange juice, zest and soy. Simmer till reduced by half. Transfer to a blender and slowly mix with the remaining oil. Season with salt and pepper.
3. Make a few slashes on the skin side of the chicken. Brush each thigh with the teriyaki glaze and cook in a 160ºC oven for 15 minutes.
4. Bring out and re-glaze. Return to oven at 170ºC for a further 10-15 minutes till cooked. Rest the thigh for a few minutes.
5. Meanwhile heat a wok and swirl in 1 Tbsp of oil. Add the minced garlic and cook for 20 seconds. Add the bok choy and 1 tablespoon of water. Stir fry for 1 minute. Add the other seasonings. Cook for a further 30 seconds. Transfer to a dish. Chop the chicken thigh, Chinese style and arrange on top of the garlic bok choy, pouring over any juices from the rested meat.